Shakshuka

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 3
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, chopped
• 2 anaheim chilies, seeded and chopped
• 1 jalapeno pepper, seeded and finely chopped
• 28 ounces diced tomatoes, with their juice
• 1/2 cup vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• large egg
• 2 tablespoons chopped flat leaf parsley
• 1/4 cup crumbled feta cheese
• warm pita bread or baguette, for serving

Recipe

• 1 heat olive oil in a large, deep skillet over medium-high heat. add onions, peppers, and jalapenos and cook, stirring occasionally, until softened and beginning to brown, about 7 minutes. add tomatoes with their juices, vegetable broth, cumin, smoked paprika, oregano, salt, and pepper. lower heat and simmer for 20 to 22 minutes, until thickened.
• 2 crack eggs on top of sauce, cover and cook for 6-10 minutes, depending on how firm you like your yolks. sprinkle parsley and feta cheese over top and serve with warm bread.